Recipe courtesy of Restaurant Thalia
Thalia's Frittata
- Level: Intermediate
- Yield: 4 servings
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
1 tablespoon salt
8 bunches spinach, washed
1 cup ice
1 tablespoon canola oil
2 cups small diced white onion
Salt and pepper
8 large portobello mushrooms
1 tablespoon olive oil
4 teaspoons clarified unsalted butter
16 eggs, slightly beaten
1/2 cup crumbled goat cheese
1 tablespoon salt
8 bunches spinach, washed
1 cup ice
1 tablespoon canola oil
2 cups small diced white onion
Salt and pepper
8 large portobello mushrooms
1 tablespoon olive oil
4 teaspoons clarified unsalted butter
16 eggs, slightly beaten
1/2 cup crumbled goat cheese
Directions
- Preheat oven to 350 degrees F.
- In a large pot bring 4 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
- In a large saucepan, heat canola oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until golden brown. Remove from heat and set aside.
- Meanwhile, Remove stems and black gills from mushrooms. In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
- Increase oven temperature to 400 degrees F.
- In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes. Repeat 3 times and serve.
- Preheat oven to 350 degrees F.
- In a large pot bring 4 cups of water to a boil. Add salt to pot. Add spinach to pot and cook for 30 seconds. Remove spinach from pot and immediately transfer to a bowl with 1 cup of water and ice. When the spinach is cool, drain it and squeeze out the excess water. Chop spinach roughly.
- In a large saucepan, heat canola oil over high heat. Add onions and season with salt and pepper, to taste. Reduce heat to medium-low and saute until golden brown. Remove from heat and set aside.
- Meanwhile, Remove stems and black gills from mushrooms. In a medium mixing bowl, toss mushrooms with olive oil and salt and pepper, to taste. Transfer mushrooms to a small baking dish and roast in the oven for 20 to 25 minutes or until tender. Remove from heat and let cool. Once cooled, dice the mushrooms and set aside.
- Increase oven temperature to 400 degrees F.
- In a medium nonstick ovensafe saucepan set over medium-low heat, add 1 teaspoon of clarified butter, 1/4 of the spinach, 1/4 of mushrooms, and 1/4 of eggs. Season mixture with salt and pepper. When eggs begin to set, top with 1/8 cup goat cheese. Place in oven and bake for 5 to 7 minutes. Repeat 3 times and serve.